DRIED CHERRY AND GOAT CHEESE SALAD WITH DIJON VINAIGRETTE
Make and share this Dried Cherry and Goat Cheese Salad With Dijon Vinaigrette recipe from Food.com.
Provided by missanry
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- TOSS greens with cranberries, cheese, bacon, onion and toasted walnuts in salad bowl.
- BEAT vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
- POUR over salad; toss to coat.
SHERRY DIJON VINAIGRETTE
A dressing that is low calorie and contains no oil or mayo. Easy to make and SPICY! Not for garlic haters - this will keep the vampires away! You can use red wine vinegar too. You can also double the recipe if needed.
Provided by Shannon Cooks
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a chopper or blender.
- Pulse to combine and serve. Will keep in refrigerator for one week.
Nutrition Facts : Calories 20.8, Fat 0.6, SaturatedFat 0.1, Sodium 1334, Carbohydrate 3.2, Fiber 0.8, Sugar 0.2, Protein 1.1
WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE
Steps:
- In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
- In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
- Add hot vinaigrette to salad and toss. Serve salad immediately.
EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM
This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.
Provided by tornadoes three
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
- To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
- In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.
Nutrition Facts : Calories 559.3, Fat 48.2, SaturatedFat 16.2, Cholesterol 61, Sodium 770.8, Carbohydrate 17.5, Fiber 3, Sugar 12.5, Protein 15.4
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